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Bangla egg-stuffed mutton chops

Name: Bangla egg-stuffed mutton chops
Prep time: 1 h
Total time: 1 h
Yield: Makes 6
Cuisine: Indian recipes
Ingredients: 8 medium free-range eggs; 50g ghee or clarified butter; ½ tsp black onion seeds; ½ tsp fennel seeds; ½ tsp cumin seeds; 3 bay leaves; 1 onion, finely chopped; 500g mutton or lamb mince; 1 carrot, peeled and finely chopped; 2 tsp sea salt; 2 tsp red chilli powder; 1 tsp ground coriander; 1 tsp ground cumin; 50g fine green beans, finely chopped; 1 cooked beetroot, peeled and coarsely grated; 10g raisins; ½ tsp sugar; 1 medium potato, peeled, boiled and coarsely grated; 2 tsp garam masala; 3cm piece ginger, peeled and finely chopped; 2 green chillies, finely chopped; 50g plain flour, plus extra to dust; 100g dried breadcrumbs; Vegetable oil to deep-fry; Chutneys or ketchup mixed with a little mustard to serve; Specialist kit; Thermometer

By: Vivek Singh

Published: 24 Mar 23
Updated: 25 Mar 24

Vivek Singh’s mutton chops are inspired by King Charles’s love for mutton, eggs, vegetables.

Vivek says: “This quintessential Bengali club favourite – a mutton croquette – adorns the menus of many many clubs back in India. Here is my take on that classic, stuffed with an egg, which effortlessly brings together the best of both worlds – a dish fitting of a celebration to mark the Coronation.”

Vivek Singh’s refined approach to Indian cuisine changed the perception of Indian food in the UK when he opened the Cinnamon Club over 20 years ago. Encompassing the varying flavours and assorted ingredients of different regions, dishes are immaculately presented and designed to reflect the culinary traditions and depths of Indian cooking.

Medium
May 2023

Test kitchen approved

Makes 6
Hands-on time 1 hour, plus cooling

Vivek Singh’s mutton chops are inspired by King Charles’s love for mutton, eggs, vegetables.

Nutrition: per serving

Calories: 598kcals
Fat: 37g (13.1g saturated)
Protein: 33.6g
Carbohydrates: 31.1g (6.4g sugars)
Fibre: 3g
Salt: 2.6g

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Ingredients

8 medium free-range eggs
50g ghee or clarified butter
½ tsp black onion seeds
½ tsp fennel seeds
½ tsp cumin seeds
3 bay leaves
1 onion, finely chopped
500g mutton or lamb mince
1 carrot, peeled and finely chopped
2 tsp sea salt
2 tsp red chilli powder
1 tsp ground coriander
1 tsp ground cumin
50g fine green beans, finely chopped
1 cooked beetroot, peeled and coarsely grated
10g raisins
½ tsp sugar
1 medium potato, peeled, boiled and coarsely grated
2 tsp garam masala
3cm piece ginger, peeled and finely chopped
2 green chillies, finely chopped
50g plain flour, plus extra to dust
100g dried breadcrumbs
Vegetable oil to deep-fry
Chutneys or ketchup mixed with a little mustard to serve

Specialist kit

Thermometer

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Method

Bring a large pan of salted water to the boil, then carefully lower in 6 of the eggs. Cook for 6 minutes, then drain and chill in cold water.
Meanwhile, heat the ghee in a deep, heavy-based wok or frying pan. Add the seeds (onion/fennel/cumin) and bay leaves; when they crackle, add the chopped onion and cook for 8-10 minutes, stirring regularly, until light golden.
Add the mince and carrot and cook for another 6-8 minutes, stirring throughout and breaking up any clumps of meat. Add the salt, chilli powder, coriander and cumin, cook for another 5 minutes, then add the beans, beetroot and raisins and cook for another 2-3 minutes.

Add the potato and cook for another 3-4 minutes, always stirring, then finish with the garam masala, ginger, chillies and flour. Cook for a final few minutes, then leave to cool.
Divide the cooled mixture into 6 equal portions. Peel the eggs, then use your hands to encase each egg in the mince mixture, making them smooth and spherical. This can be quite fiddly at first, but you can use a sheet of baking paper to help and make sure you pack the mince mixture tightly as you work.
Whisk the 2 remaining eggs in a shallow bowl, fill another small shallow bowl with flour and put the breadcrumbs on a wide plate. Dip each coated egg in the flour, then the whisked egg and finally the breadcrumbs, ensuring they’re completely covered. Put in the fridge to chill and firm up before frying.
Fill a large saucepan two-thirds deep with vegetable oil and bring to 170°C. Working in batches, deep-fry the eggs for 5-6 minutes until golden brown, then drain on kitchen paper (ensure the oil is back up to temperature between batches). Serve hot with chutneys or tomato ketchup mixed with a little mustard.

Recipe from May 2023 Issue

Nutrition

Nutrition: per serving

Calories: 598kcals
Fat: 37g (13.1g saturated)
Protein: 33.6g
Carbohydrates: 31.1g (6.4g sugars)
Fibre: 3g
Salt: 2.6g

delicious. tips

When coating food in breadcrumbs, use one (dry) hand to roll the ‘chop’ in flour, use the same hand to put it in the egg bowl, then change hands to roll it round to coat (wet hand), then put it in the crumbs. Use the other (dry) hand to sprinkle generously with crumbs and gently press on; once it is largely crumbed you can roll it around with the dry hand to fully coat.
You can make the mince mixture up to a day in advance and keep it covered in the fridge. The coated eggs can be kept in the fridge for up to 6 hours before deep-frying.